Homemade Sausage Ravioli Recipe
Have you ever heard that once you have made your own pasta from scratch, you never go back to the pre-packaged pasta? Well, I know we all like convenience, but ever since I have made my first batch of homemade pasta, I have never wanted to use the pre-packaged pasta again. Pre-packaged pasta is just fine, especially when you are short on time, but really, you must give this pasta recipe a try.
Often when I make homemade pasta, I do everything by hand so using this machine was a real treat. My arms didn’t feel as if they were going to fall off since the machine did most of the work for me. What a treat!!
By the way, if you want to make pasta by hand, once the pasta is made (recipe below) and has rested in the refrigerator, cut it into fourths and keep it moist with a wet cloth. Roll each ball to 1/16th inch thick on a floured surface. Sprinkle the dough with flour and gently roll it up. Cut the dough cross-wise into the same size noodles. Shake the noodles out, toss with flour, and drop into the salted boiling water for about 4 minutes or until al dente.
If you are going to use an electric machine, take care to flour the pasta so that it doesn’t stick and as soon as the pasta feeds through the machine carefully lead it out with your hand so that it doesn’t stick to the machine and fold up on itself. Also, be sure to work on an even surface. If the surface is uneven your pasta won’t be even.
I have used the sauce in this recipe with spaghetti and meatballs as well as in macaroni dishes that I bake. It’s even good on pizza!! I hope that you take this recipe and run with it in all kinds of creative dishes!! Happy Cooking!!
Homemade Sausage Ravioli with Creamy Mushroom Sauce
For the ravioli filling
- 4 tablespoons unsalted butter
- 1 yellow or vidalia onion cut into 1/8-inch dice
- 10 ounces ground venison or pork sausage
- 1/4 cup ricotta
- 1/3 cup goat cheese
- 3 tablespoons fresh oregano
- 1/4 teaspoon nutmeg
- 1/4 cup parsley plus 1 tablespoon chiffonade
For the dough
- 2 cups all-purpouse flour plus more for kneading
- 1 tablespoon salt
- 10 large egg yolks
For the sauce
- 3 tablespoons unsalted butter
- 3 garlic cloves sliced thinly
- 1 pound mixed mushrooms (I use button and cremini) sliced paper-thin
- 6 ounces ground sausage
- kosher salt
- freshly ground black pepper
- 1 cup light cream (warm)
- 1 cup Parmigiano Reggiano cheese grated
For the filling, heat tablespoons of the butter over medium heat in a 10 to 12-inch sauté pan until it foams then subsides. Add the onions and cook for about 7 minutes or until soft and golden. Add the sausage and let cook until they are cooked through. This should take about 10 to 12 minutes.
Transfer mixture to a food processor and pulse until finely chopped. Transfer mixture again to a medium-sized bowl and add ricotta, goat cheese, oregano, nutmeg, and 1/4 cup parsley, then mix well.
To make the pasta, mix the flour and salt. Form a mound with the flour mixture and make a well in the center. Place the egg yolks in the well and, using a fork, mix the flour and eggs together. Gradually bring the flour from the sides, and continue adding the flour until the dough comes together and all the flour is incorporated. Knead the dough until smooth and elastic. You should knead no shorter than 10 minutes. If the dough is sticking, add a little flour to the work surface. It should be a bit sticky. Shape the dough into a disc, wrap in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. You can do this a few days in advance.
Divide the dough into four equal portions. Cover the remaining three portions with a clean damp towel to keep it from drying out. Lightly dust the dough with flour and pass it through a pasta machine at its widest setting. Lay the dough on a lightly floured surface and fold on top of itself to make the ends meet. Pass it a second time through the pasta machine set on the same setting. Adjust your pasta machine down a setting and pass the sheet through the pasta machine. Fold it in half again and continue passing it through, reducing the setting each time until you reach the lowest setting. Keep pasta covered until ready to use.
Lay two of the pasta sheets side by side and spoon rounded teaspoonfuls of the filling 1 to 1 1/2-inches apart along one of the sheets. Brush around filling to moisten then place the remaining pasta sheet over the filling, and press down gently to seal. Be careful to press out any air surrounding the filling. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring six quarts of water to a boil in a large pot, and add three tablespoons of salt. Drop the ravioli carefully into the pot. Lower the heat, and cook at a brisk simmer until tender, or three to four minutes.
Meanwhile, heat the butter in a large skillet until melted. Add the garlic for about two minutes or until soft then add the mushrooms and cook for another seven minutes, or until soft. Transfer garlic and mushrooms to a bowl, and set aside.
Add sausage to the pan and break it up with a wooden spoon or fork while cooking over medium-high heat. Place the mushroom mixture into the pan with the sausage and mix ingredients well. Slowly sitr the cream and add the Parmesan into the pan over medium-high heat for about two minutes or until thick.
Drain the ravioli and pour into the sausage mushroom sauce and sprinkle with remaining parsley and the Parmigiano Reggiano. Toss for about one minute to coat. Transfer to a platter and serve.